Mango BBQ beans, mmmm. I've made them a couple times now. I usually add a couple teaspoons of molasses for a more barbecue-y flavor. And I use frozen mango, works perfectly. We usually end up devouring the whole six serving just the two of us...

Why have I not been using AFR lately? Last year I was obsessed with this and now I haven't made anything from it in months. What the heck? I just remembered the fourty-clove chickpea and broccoli and how amazing it is. I'm going to make it tonight.

So I tried a new to me recipe from the book tonight, Kidney Bean and Butternut Jamba Stew. I subbed sweet potatoes for the butternut and used 1.5 cups of homecooked kidney beans. So good. Makes a lot too.

I made the hoisin tofu lettuce cups last night (so quick and so yums!), and tonight I am going to make the cauliflower lasagna. I've been making lots of soups and stews and curries, and thought it was about time to mix it up a bit. Yum!

I got this book in December and so far it's had plenty of use! This weekend I've made Arabian lentil and rice soup and hottie black eyed beans with the sweet potato and ginger mash - huge successes. I've also made the red Thai tofu, falafel and the butternut jamba stew. They've all been super delicious. I've got a lengthy list of recipes I want to try as well.

I cooked the Carribean Curried Black-Eyed Peas with Plantains yesterday, with unripe plantains. Not recommended. It never crossed my mind that they wouldn't be ripe when they looked like ripe bananas! The curried beans were great though. I'll definitely double the recipe next time, there were no leftovers. We had them with brown rice, but I think some greens would be great too. Now that my supermarket actually has kale, I'm gonna try it next time with very ripe plantains and some garlicky kale.

_________________I tend to hook up with people who give me chocolate, but I fail to see how this is a bad thing./tofulish

Made Curried Chickpeas and Greens with some tinkering: only 1 lb of baby kale, added 1 lb of steamed cauliflower and used an entire 28 oz can of crushed tomatoes. Saucy, delicious, and soooo satisfying.

Made the eggplant bacon for the first time last night (I've only just bought my first bottle of liquid smoke!) and it's super. I let them cool and had it with a giant salad and some piccalilli coleslaw. Nam nam nam.

My copy of AFR was sitting on the bookshelf gathering dust until I borrowed Isa Does It from the library. I cooked up a 'storm' this weekend and was disappointed with each one as I tasted it after cooking. I reheated all three for lunch today and they were great. The flavors had blended and intensified and I didn't miss the extra oil at all. My menu consisted of Sautéed Kasha & Mushrooms with Dill, Veggie Potpie Stew and Caulipots with Garlic. I also made the Chicky Tuna Salad from IDI which I love, love love!

I posted before I finished my thoughts. I've used a recipe for garlic mashed potatoes that's meant to be made in a pressure cooker with whol cloves of garlic. I put the Caulipots ingredients plus garlic cloves in the pressure cooker and followed that timing and somehow the result is just as potatoey but fluffier.

Here's what I did to make the Caulipots in the pressure cooker. I used the steamer 'tray' that came with my pressure cooker to hold the vegetables above the broth. I used a cup of broth because you can't cook in a PC with too little water, at least not mine. I left the potatoes and cauliflower chunkier than the recipe calls for. Then, inspired by the variations in AFR I added 4 large peeled garlic cloves. I cooked this at high pressure for 6 minutes and then let the pressure come down naturally.

Garlic cooked in the PC like this comes out very mellow so more is needed than with sautéing. After I started cooking I realized that the cauliflower would be cooking for a lot longer than usual. I think that helped with this recipe because it was very creamy when I mashed it with the potatoes and garlic and some of the broth. I forgot to add oil and it wasn't missed!

I made the eggplant & lentil chile mole. Holy wow. I was afraid for some reason but I absolutely love it. The eggplant gives it such a great texture and the flavors are wonderful. With a dab of cashew sour cream it is perfect!!!

I made the red wine kalamata tempeh the other night and it was really good. I don't usually like tempeh so it was a pleasant surprise. Marinating it overnight really did wonders. I'm still dreaming about it.

I made the red wine kalamata tempeh the other night and it was really good. I don't usually like tempeh so it was a pleasant surprise. Marinating it overnight really did wonders. I'm still dreaming about it.

This has been my go to entertaining dish for awhile now. I serve it with roast potatoes, a green cooked veggie, and Caesar salad.